Dinner for the eyes, Blackbird is worthy of a trip to Chicago on all its own. The name itself refers not to the bird, but is French slang for the Merlot grape. If its your first time, you'll most likely end up with a 5:30 reservation and a table that makes airline dining seem spacious. Regardless, take the reservation and enjoy the architectural designs of Thomas Schlesser and the culinary designs of chef Paul Kahan (previously of Topolobampo and Erwin, winner of the James Beard Best Chef Midwest Award-2004). A stylish menu and Jetson-like décor is colored with white walls, mohair banquettes and aluminum chairs visible from the street.
The Food
Think roasted quail with currant bread pudding, roasted venison loin with wine-poached pears, wild bass with roasted fennel and baby clams, smoked lamb with giant white beans, arugula, and feta cheese. Fancy fabulous food the defines modern Chicago cuisine.
Last Word
Be brave, be bold, be fabulous. Work the early receptionist and demand a seat away from the window. Just accept what they give you for a reservation time-they really do book up that fast.
